Cashew Cheese Sauce Ingredients

Oven Roasted Pumpkin and Carrots Ingredients

1kg pumpkin

3 medium carrots

1-2 tbsp olive oil

1 tsp cumin

1/2 tsp salt

1/2 tsp pepper

METHOD

Mix crumbled tofu in the spices and condiment. On medium high heat, sauté diced onion till translucent, add the tofu and let it brown slightly, stirring occasionally for approximately 15 mins. Toss in the leafy vegetables last, and let them wilt.

Yabing works in the public service but finds time to cook on weekends. Her cooking inspiration is her dad, who also works full time and rules the kitchen. She has lived in China, Singapore, USA, Australia and France, and tries to incorporate diverse food cultures into her recipes. Besides cooking, her hobbies include climbing, running, swimming, and yoga.

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Yabing works in the public service but finds time to cook on weekends. Her cooking inspiration is her dad, who also works full time and rules the kitchen. She has lived in China, Singapore, USA, Australia and France, and tries to incorporate diverse food cultures into her recipes. Besides cooking, her hobbies include climbing, running, swimming, and yoga.

All dishes will be suitable for vegetarians, vegans and the lactose-intolerant, and we’ll have plenty of gluten-free options as well. And in case you’re thinking “Been there, done that”, Blu Kouzina proves you wrong with the refreshed menu – there are 13 new dishes (marked in navy), all vegan and all fantastic of course!

Event Details

Event Details

ABOUT THE CLASS

This will be the first of a 3-part series where participants will learn to cook a base curry from scratch, without using a “curry powder”, and then adapt it into 2 different dishes. You will also acquire skills in making speciality Indian flatbreads! After the 3 weeks, you will be able to cook combinations of Indian meals to include different Indian curries and handmade Indian speciality flatbreads. The class does not require prior cooking skills and you can sign up for 1 class or all 3. Check out Class 2 (Spinach Curries with Missi Roti) and Class 3 (Coconut Curries with Khameeri Roti).

ABOUT THE CHEF

MasterChef Singapore Finalist Sowmiya Venkatesan is passionate about contributing to eating fresh, eating right and eating better. She loves cooking, creating recipes that excite the palate and feeding people. Sowmiya adds a modern, healthier twist to classic dishes that have taken Indian food to all corners of the world.

Sowmiya loves to play with flavours, texture combinations and spices, and she pairs new ingredients with traditional dishes. This gives her food unique taste profiles and depth of character. Sowmiya herself is a vegetarian, so executing veg*n plates is not an afterthought for her.

– Amongst the most popular Indian dishes in the world, Butter Masala is an indulgent, buttery, mildly spiced curry that is tomato based and slow-cooked to perfection. This easy-to-make, healthier recipe is a dairy-free version with cashew nuts providing the butteriness. Participants will learn to adapt the base curry into 2 dishes:

Broccoli Butter Masala

Tofu Butter Masala

– Paired with unleavened, whole wheat, Fenugreek Lachha Paratha that doesn’t need the fuss of flipping and tossing. A recipe from North India with its name derived from two words, ”parat” meaning layers and ”atta” meaning flour.

REGISTRATION & PAYMENT

Minimum 7 participants and maximum 15 participants. If there is a no-show by the participant, no make-up class will be conducted – fees are non-refundable. If the minimum number of participants is not met, the class will be cancelled. We will inform you 3 days before the event by email, and a refund will be processed.

WHAT TO WEAR/BRING

The Providore’s cooking studio can be a bit chilly, please bring a jacket & wear closed shoes. If you would like to take home some of the amazing food, please bring along your own take away boxes.

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